Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-06-30 DOI:10.1080/10408398.2025.2522991

Hadiseh Bagheri, Sahar Akhavan-Mahdavi, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Akashdeep Singh Beniwal, Ali Rashidinejad

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引用次数: 0

Abstract

Dairy products, rich in nutrients, are crucial for human health and disease prevention. Recent trends focus on enhancing their nutritional value by fortifying them with bioactive compounds from plant and animal sources. Scientific evidence suggests these compounds can improve public health by potentially treating and preventing diseases, including cancer. This systematic review discusses advances in dairy product fortification with health-promoting compounds, highlighting their role in correcting nutritional deficiencies and reducing chronic disease risk. Innovative delivery systems are being developed to improve the stability and functionality of these compounds in fortified dairy products. Despite challenges in maintaining the physical, textural, and sensory qualities of dairy products, fortification is a promising public health strategy. The review calls for interdisciplinary research to better understand the bioavailability, effectiveness, and long-term health impacts of bioactive compounds in dairy foods. Such research could inform best practices and policy recommendations. Using dairy products as carriers for bioactive compounds can significantly improve nutritional status and reduce the global burden of chronic diseases, making it a strategic approach to public health nutrition. This review cautiously evaluates current evidence, particularly regarding chronic disease prevention, and emphasizes the need for further research on specific populations, such as children and the elderly.

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目标乳制品强化：利用生物活性化合物来提高营养价值。

乳制品营养丰富，对人体健康和预防疾病至关重要。最近的趋势是通过添加植物和动物来源的生物活性化合物来增强它们的营养价值。科学证据表明，这些化合物可以通过治疗和预防包括癌症在内的疾病来改善公众健康。这篇系统综述讨论了在乳制品中添加促进健康的化合物的进展，强调了它们在纠正营养缺乏和降低慢性疾病风险方面的作用。正在开发创新的输送系统，以提高这些化合物在强化乳制品中的稳定性和功能。尽管在保持乳制品的物理，质地和感官品质方面存在挑战，但强化是一种有前途的公共卫生策略。该综述呼吁进行跨学科研究，以更好地了解乳制品中生物活性化合物的生物利用度、有效性和长期健康影响。这种研究可以为最佳做法和政策建议提供信息。利用乳制品作为生物活性化合物的载体，可以显著改善营养状况，减轻全球慢性病负担，成为公共卫生营养的战略途径。本综述谨慎评估了目前的证据，特别是关于慢性病预防的证据，并强调需要对特定人群（如儿童和老年人）进行进一步研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.